California Pizza Kitchen Oriental Chicken Salad
this recipe comes from their cookbook. i have made it and it's awesome. 
it's quite a bit of work and has hard-to-find ingredients but worth the 
cost and trouble. 
 
oriental chicken salad (california pizza kitchen cookbook) 
 
fried angel hair 
vegetable oil for deep frying 
1/2 pound fresh angel hair pasta 
 
  sweet & sour dressing
1-1/2 cup  bottled hoisin sauce
3 oz.  red wine vinegar
2 Tbsp  minced fresh ginger
1-1/2 tsp  bottled vietnamese chili sauce
1/2 cup  olive oil
2 Tbsp  asian toasted sesame oil
 
  grilled teriyaki chicken
1/4 cup  good-quality bottled teriyaki sauce, such as kikkoman
1-1/3 tsp  olive oil
1 tsp  minced garlic
1 tsp  minced fresh ginger
  four 5-ounce boneless, skinless chicken breasts
 
  for the salad
3/4 head  iceberg lettuce, cored, rinsed, dried, and cut into 1/8" wide
  strips
3/4 head  romaine lettuce leaves, separated and trimmed, rinsed, dried, and
  cut
  into 1/8" strips
1 cup  shredded carrots
1/3 cup  sesame seeds, toasted in a dry frying pan over low heat until
  golden
  brown, about 30 seconds
1/3 cup  minced fresh cilantro
12 large  fresh basil leaves, cut crosswise into thin strips
1-1/2 cup  thinly sliced scallions (greens & whites)
 
to make the fried angel hair: in a deep, heavy frying pan or deep-fryer, 
heat several inches of vegetable oil to a temperature of 375 degrees f on 
a deep-frying thermometer. separate the strands of angel hair pasta and 
very carefully add them to the hot oil, submerging them with a wire or 
metal skimmer or slotted spoon. fry the pasta until golden brown, about 30 
seconds. carefully lift it out with the skimmer or slotted spoon and 
transfer it to paper towels to drain and cool. when the angel hair is 
cool, use your fingers to break it into bite-size pieces. store in an 
airtight container at room temperature until ready to use. 
 
to make the sweet & sour dressing: put all the dressing ingredients except 
the two oils in a mixing bowl. using a handheld electric mixer on slow 
speed or a whisk, stir to blend them. then, mixing or whisking 
continuously, slowly pour in the olive and sesame oils, stirring until 
thoroughly blended. cover with plastic wrap and refrigerate. 
 
to make the grilled teriyaki chicken: preheat a stovetop grill or the 
broiler. in a mixing bowl, stir together the teriyaki sauce, olive oil, 
garlic, and ginger. turn the chicken breasts in this marinade and leave 
them to marinate at room temperature for 10 minutes. grill or broil the 
chicken breasts until cooked through, 5-6 minutes per side. chill 
thoroughly in the refrigerator, then cut crosswise into 1/4 inch strips. 
cover and refrigerate. 
 
to make the salad: in a large mixing bowl, combine the iceberg and romaine 
lettuces, carrots, toasted sesame seeds, cilantro, and basil. add the 
fried angel hair, 1 cup of the scallions and all but 1/4 cup of the 
dressing. toss well with salad servers. transfer the salad mixture to 
chilled serving plates. distribute the grilled teriyaki chicken slices on 
top of each salad, drizzle with the remaining dressing, and garnish with 
the remaining scallions. 
 
 
-- 
(ID: 12109) Mirror: rec.food.recipes: Mon, Jun 23, 2003


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